Little dumplings with an egg in the middle?

Question

I am looking for a recipe for these little dumplings that look like little rolls of bread. They are steamed I think, and they have spiced meat in them, and then a hard boiled egg in the middle.
Anyone know what I am talking about, and how I can make them?
I would love to make them for breakfast...mmm...

Answer 1

Yes, they're found in Chinese or Vietnamese places.
Generally, it's a chicken filling with a hard boild egg (wedge) in the middle.

Gai Bao (Steamed Chicken Bun)
Here's a recipe that looks like something I've had in Chinatown with chicken, shiitake mushrooms and hard-boiled egg.

You can easily add a wedge of egg to the filling. Also, in place of the truffle oil (he's so foo-foo) use 1 teaspoon of toasted sesame oil.

Also, if you want to skip making your own buns, you can try the frozen dinner rolls which is just frozen dough balls. It may not be as sweet as the dim sum buns, but sure save a lot of time.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4934,00.html

STEAMED CHICKEN AND SHIITAKE BUNS
3/4 cup warm water
1/8 cup sugar
1/2 tablespoon dry yeast
1/2 tablespoon melted lard
2 1/2 cups sifted all-purpose flour
5 tablespoons water
Chicken and Shiitake Stuffing:
Canola oil, to cook
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups sliced shiitake mushrooms
Salt and black pepper
2 cups ground chicken meat
1/3 cup chopped chives
1 tablespoon truffle oil

Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard.

In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces.

Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.

Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.

Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes.

In a steamer basket, steam buns for 10 to 12 minutes.

Answer 2

Ingredients
1/2 cup butter
1/2 cup whole milk
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt
1 cup flour
4 large eggs
Combine 1/2 cup butter, milk, 8 Tablespoons unsalted butter, and salt in a medium-large saucepan. Bring to a full boil over medium heat. Add flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir mixture another minute to eliminate excess moisture. Remove from heat source and let it set for a minute or two to cool slightly, stirring occasionally. Then, beat in eggs, one at a time, by hand with a wooden spoon. Be sure batter is smooth before adding next egg. Set aside.

In a separate large kettle, bring water to a boil. Add a little salt to water. Drop batter by scooping off a teaspoon into the boiling water. Let dumplings cook for 10 to 20 minutes, depending on size. Lift with a slotted spoon; drain.

Serve in bowl or in individual ramekins. Drizzle with warmed, pure maple syrup and sprinkle with maple sugar (optional). Mix maple sugar with minced walnuts or pecans if desired.

Note: Do not double this recipe. It is best to set one batch aside in bowl while you prepare a second and third batch, but it's okay to boil batches all at once.

Answer 3

We get them in China Town, in NYC. My husband has always called them Pow. and when we order them saying Pow we get them Some have sweet pork ,,or chicken or a Chinese sausage and egg. They also sell tiny ones in the Dim Sum shops. Some are steamed and some are baked.

Answer 4

I know what your talking about but I don't know how to make it go to an asian store they usually have them for sale fresh.

Answer 5

no, they are the best when still a little bit doughy in the middle!